1 1/2 each shrimp, prawns - raw
1 1/2 each clams, live
3 lb chicken, - cut frying up and
1/3 cup olive oil
2 each lg onion, - chopped
4 cup garlic, mashed to a paste
1/4 tsp saffron, spanish
2 tsp salt
2 cup rice, uncooked
6 cup hot water
1 cup sweet red pimientos
Directions
OPTIONAL INGREDIENTS. 1/2 lb chorizo sausages - casings removed
and meat crumbled then fried for about 15 mins. in separate pan.
Drain 3/4 lbs pork shoulder--cubed and well browned in separate pan.
Drop raw prawns into boiling salted water and cook until they turn
red. Drain, peel and dive in. Set aside. Scrub live clams in several
baths of cold water to be sure all the sand is washed away. Do not
open shells. Pour 1/2 of the olive oil into a frying pan and slowly
brown chicken pieces. Into a Dutch oven pour the remaining olive oil
and saute' the onions and garlic until tender but not brown over low
heat. Add prawns, clams, chicken, saffron, salt and rice (plus
optional if used. The more the merrier). Add water and simmer gently,
uncovered, until the rice is cooked. About 35-45 mins. If it becomes
too dry before the rice is cooked, a little more water may be added,
but DO NOT stir. If some moisture remains when rice is done, put pan
into a oven to dry out. Arrange strips of pimento on top and serve in
the pan in which it was cooked. The latter is why it is important to
carefully plan your cooking vessel. Hope you enjoy this. It comes
from Sunset Magazine who seem to always hit the target. BTW, I would
guess that the beans and peppers were used as fillers as generally
they are not mentioned in any recipe I have seen.
Servings: 6 servings
Paella *** Guy -- Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Fish; Spanish
The History of Recipes
Recipes as an idea can be found way back into antiquity, in truth as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these early recipes were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe found, according to food historians are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the Roman cooks were skilled in the use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley. As our culinary historical trip moves on a few more years there are a couple of recipe books which date from the fourteenth century : a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that we all know today, but instead descriptions of the types of meals prepared for the rich people of the time. In the fifteenth century, the Crusaders brought back a variety of spices and herbs from the Middle-East, including spices like basil and rosemary. The introduction of these new culinary ideas caused an eruption in recipe publications, most of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of Europe competed to serve the most exotic meals, and as a result the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, recipe publications were highly popular mostly due to increased literacy, people having increased free time and having more money to spend. Like it or not, the introduction of television brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Paella ___ Guy recipe.
